Asparagus Tart for Mother's Day Brunch

Wednesday, May 7, 2014

Asparagus Tart for Mother’s Day Brunch

Moms are the best. Or at least, I think my momma is the best person in the world. Along with rearing two great children, she’s an amazing person to boot. I’m thankful for the way she taught me to love vegetables, how she stays true to who she is no matter what, her entrepreneurial spirit, and the unlimited love she pours into her family. Even when I was an obnoxious, sassy teen, I still recognized what a beautiful role model she is. And now that I’m making my own way, I’ve come to appreciate the light she is even more.

So I hope that you have the chance to give thanks to your mom tomorrow. And if homemade food is planned, then I highly recommend this flavorful, seasonal dish full of roasted asparagus, sweet carrots, and savory tart crust. It’s good stuff.

Asparagus Tart for Mother's Day Brunch

Asparagus Tart for Mother's Day Brunch

Along with being plum tasty, it’s also super simple! This tart crust (adapted from Food52’s awesome recipe) doesn’t need to be chilled for hours beforehand, and you probably have all of its ingredients in your pantry right now.

The veggies are pretty easy to prepare too. For the asparagus, just break off the woody ends with your fingers. (The veggie will naturally split where the tough part ends). Then, just slice and dice the carrots and radishes!

Asparagus Tart for Mother's Day Brunch

I was totally mesmerized by the colors in these veggies. The bright green asparagus yelled out, “Spring is here!” and paired great with some yellow carrots I found at the Union Square market.

Asparagus Tart for Mother's Day Brunch

If you’re interested in upping the health value, consider replacing the olive oil with a high-heat oil like coconut oil. When baked into the crust, it won’t affect the flavor much. You can even sprinkle on some chia seeds at the end for texture and nutrients.

Asparagus Tart for Mother's Day Brunch

Asparagus Tart for Mother's Day Brunch

Well, hope you thoroughly enjoy your holiday tomorrow and pay homage to the great mothers in your life. I’ll be with my sweet mother-in-law and fiancé’s family in New Jersey! 🙂

P.S. I would like to make light of the fact that this recipe isn’t one of the healthiest dishes I’ve shared with you. But during a holiday, I enjoy being a little decadent (whether it’s with some cheese or a lil’ brown sugar). Hope you enjoy in moderation.

Asparagus Tart for Mother’s Day Brunch


    For tart:
  • 1 dozen asparagus stalks
  • 2 medium carrots
  • 2 small radishes
  • 1 cup gruyère cheese
  • 1 Tbsp. high heat oil
  • 1/4 tsp. salt
  • fresh black pepper
  • squeeze of lemon juice
  • 1 tart crust
  • For crust:
  • 1 1/2 cup plus 2 tablespoons whole wheat pastry flour
  • 3/4 teaspoons kosher salt
  • 1 teaspoon sweetener of choice – I dig honey
  • 1/2 cup mild olive oil
  • 2 1/2 tablespoons almond milk
  • 1/2 tsp ground coriander


  1. Preheat oven to 400°F. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt, and coriander. In a small bowl, whisk together olive oil, milk and honey. Pour this mixture into flour mixture and mix gently with a fork, just enough to dampen; don't over work it.
  2. Transfer dough to a greased 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out dough so it covers the bottom of the pan, pushing it up the sides to meet the edge until it’s consistently 1/8-inch thick; trim and discard excess dough. (Or bake it on the side for a tasty treat.)
  3. Snap off the woody bottom of the asparagus stalks - the veggie will naturally break at the point where the tough part starts. Discard ends. For the carrots, remove the green tops and shave off the skins. With the same veggie peeler, peel the body length-wise into ribbons. For the radishes, remove the tops and slice thinly.
  4. Spread cheese on tart crust. Then layer on radish, carrot, and asparagus. Reserve two green stalks to shave and place on top for decoration. Brush on the remaining oil. Sprinkle on 1/4 tsp. salt, cracked black pepper, and lemon juice. Bake for about 20 minutes or until nicely browned and crust is cooked. Serve immediately.

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  1. Posted May 26, 2014 at 9:07 pm | Permalink

    oh gosh, i realize i’m a bit late commenting on this post, but it’s so incredibly beautiful that i’m glad i got to read it. i can’t say i’ve ever see that about a post before, either. hope you shared this with your sweet momma 🙂

    • admin
      Posted May 27, 2014 at 12:32 pm | Permalink

      Thanks Jennifer! I did cook this for my mom-in-law, and she dug it. 🙂

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